Print

Perfect Pumpkin Scones with Maple Cinnamon Glaze

pumpkin scones - featured image
Print Recipe

These pumpkin scones have a tender, flaky edge and a soft, creamy inside from real roasted pumpkin puree. The maple cinnamon glaze soaks into the warm scone, making each bite taste like a proper fall morning.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree
  • 2 ½ cups (315g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • ½ cup (113g) cold unsalted butter, cubed
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅓ cup (80ml) heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) powdered sugar
  • 3 tablespoons pure maple syrup
  • ½ teaspoon ground cinnamon (for glaze)
  • 2–3 tablespoons heavy cream (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Reduce the pumpkin puree: In a small saucepan over medium heat, cook the pumpkin puree for 5-6 minutes, stirring constantly, until it thickens and darkens slightly. You should have about ¾ cup left. Spread it on a plate to cool completely.
  2. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Cut in the butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse meal with pea-sized butter pieces.
  5. Combine the wet ingredients: In a separate small bowl, whisk together the cooled pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
  6. Bring it together: Make a well in the center of the flour-butter mixture. Pour in the wet ingredients. Use a fork to stir until just combined. The dough will look shaggy and a bit dry.
  7. Shape the dough: Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a ¾-inch thick circle, about 8 inches across.
  8. Cut the scones: Using a bench scraper or sharp knife, cut the circle into 8 equal wedges. Transfer each wedge to the prepared baking sheet, spacing them about 2 inches apart.
  9. Chill (optional but recommended): Place the baking sheet in the freezer for 10 minutes.
  10. Bake: Bake for 14-16 minutes, until the edges are golden brown and the tops are set. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  11. Make the glaze: While the scones cool, whisk together the powdered sugar, maple syrup, cinnamon, and 2 tablespoons of heavy cream. Add more cream a teaspoon at a time until you reach a pourable consistency.
  12. Glaze the scones: Drizzle the glaze over the warm scones. Let the glaze set for about 10 minutes before serving.

Notes

Don’t skip the chilling step—it guarantees flaky layers. Handle the dough as little as possible to avoid tough scones. Use a bench scraper to cut the scones for better rise. Bake from frozen for best results. Test your baking powder if unsure of freshness. Let the glaze set before stacking.

Nutrition

Keywords: pumpkin scones, maple cinnamon glaze, fall breakfast, pumpkin recipe, scone recipe

Find it online: https://gleefulfork.com/perfect-pumpkin-scones-with-maple-cinnamon-glaze/